What is SP Used in Baking

Date:2025-04-02

Read:

If you’re passionate about baking, you’ve likely encountered the term "SP emulsifier" or "SP cake emulsifier" in recipes or ingredient lists. But what exactly is SP, and why is it a staple in professional and home kitchens? In this guide, we’ll dive into everything you need to know about SP emulsifier, including its ingredients, uses, and where to buy it.

What Ingredient is SP?

SP, also known as Cake Emulsifier or SP Emulsifier, is a popular ingredient used in baking to enhance the texture and consistency of various baked goods. Unlike traditional emulsifiers like eggs or lecithin, SP is a powdered additive designed to create a smoother batter, enhance aeration, and ensure cakes rise evenly. Its unique formulation makes it a favorite for sponge cakes, chiffon cakes, and other delicate baked goods requiring a light, airy crumb.

What Ingredient is SP

What Are the Ingredients in SP Emulsifier?

SP emulsifier is a blend of food-grade chemicals that work synergistically to improve baking outcomes. While formulations may vary by brand, most SP products include:

The main components of SP emulsifier include:

Polyoxyethylene (20) Sorbitan Monooleate – Commonly known as Tween 80, it improves the dispersion of ingredients.

Mono- and Diglycerides – These fats help bind water and oil, creating a stable emulsion.

Propylene Glycol Esters – Enhances aeration and volume.

Sodium Stearoyl Lactylate (SSL) – Improves dough strength and texture.

Glycerol Monostearate (GMS) – Functions as an emulsifier and moisture retention agent.

These ingredients are GRAS (Generally Recognized as Safe) by food safety authorities, making SP emulsifier safe for commercial and home baking.

What is SP Used in Baking?

When added during cake batter mixing, SP cake emulsifier quickly aerates the mixture, reducing mixing time and lowering the batter's specific gravity.

After addition, the batter retains shape and aeration well; even if the batter is not baked immediately, it remains stable.

SP cake emulsifier results in larger cake volume, helping to save costs.

The cake's structure becomes fine, soft, and elastic, providing a smooth texture that enhances the cake's original flavor.

Cake preparation becomes faster, simpler, and more reliable with the use of SP cake emulsifier.

SP cake emulsifier offers excellent anti-aging effects, extending the cake's shelf life.

Application Range: SP emulsifier is widely used in various baked goods, including full-flavor cakes, sponge cakes, honey cakes, Swiss rolls, frozen sponge cakes, frozen Swiss rolls, long shelf-life industrial cakes, cupcakes, molded cakes, tiramisu cakes, cookies, muffins, and more.

sp emulsifier in cakes

Pro Tip:
Dosage: SP should be use in cake pre-mix powder and cake commercial process with nitrogen filling machine, suggesting dosage is 3-5% of egg or 1-5% of total batter weight. According to different formula, dosage should be adjusted as required.
Shelf life: 12 months in unopened original packaging under the storage conditions. Overuse can lead to a gummy texture.

SP Cake Emulsifier: Where to Buy?

If you're looking to buy SP cake emulsifier for your baking needs, there are several places to consider:

Local Wholesale Suppliers: Many suppliers in the food and baking industry offer SP emulsifiers in bulk, allowing bakeries and food manufacturers to purchase the product at competitive prices.

Online Platforms: Websites like Chemsino, and Made-in-China provide a wide selection of SP emulsifiers, making it easy to compare prices and read reviews from other buyers. CHEMSINO offers customized solutions for various cake types, helping you create exceptional products that stand out in the market.

When purchasing SP emulsifier, make sure to check the ingredient list and product details to ensure compatibility with your baking requirements. Whether you’re a large-scale bakery or a home baker, SP emulsifier is an essential tool to elevate your baking results.

In Conclusion

SP cake emulsifier is an essential additive for bread and cake manufacturers. By using SP emulsifier in your cakes, muffins, and other baked goods, you'll effortlessly create appealing and delicious treats that captivate customers worldwide. SP cake emulsifier is a game-changer for your business, enhancing product texture, extending shelf life, and ensuring consistent quality with every batch. Contact us today for a free sample and see the difference SP emulsifier can make in your products!

back

Last One: Analysis of additives on toast

07 2022 Aug

Next One: Recommended Food Additives for Sponge Cakes: Boost Volume & Texture

31 2025 Mar

Related Blog

Analysis of additives on toast

07 Aug 2022

For baking purposes of the food additive is "angel." Fresh-baked bread looks fluffy but tastes chewiness, which is the credit for strong gluten agent and bread improver.

How to Increase Cake Volume Without Adding More Dough

19 Feb 2025

In the baking industry, many cake makers and enthusiasts aim to create fluffy, tall, and delicate cakes. But some cake manufacturer don’t want to add more dough to cakes. So, how can this be achieved? The answer is simple: use cake gel emulsifier!

Emulsifier and Stabilizer - Polyglycerol Esters of Fatty Acids

08 Nov 2023

Polyglycerol esters of fatty acids have found their way into various food products owing to their versatile functionality. The remarkable emulsifying and stabilizing properties of PGE emulsifier have resulted in a wide variety of uses in foods including bread, ice cream, cakes, margarine, etc. In this article, we will delve into the world of polyglycerol esters of fatty acids and explore their multiple applications in the food industry.